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Evidence Guide: AMPS308 - Batch meat

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPS308 - Batch meat

What evidence can you provide to prove your understanding of each of the following citeria?

Select sorted meat

  1. Select sorted meat by type according to product and customer specifications
  2. Select sorted meat according to workplace health and safety and hygiene and sanitation requirements
  3. Select correct meat, by-product and stock according to the formulation specification and workplace requirements
Select sorted meat by type according to product and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select sorted meat according to workplace health and safety and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select correct meat, by-product and stock according to the formulation specification and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare batched meat

  1. Calibrate scales in accordance with product specifications and workplace requirements
  2. Place meat in appropriate containers and weigh according to production specifications
  3. Batch meat according to workplace hygiene requirements
Calibrate scales in accordance with product specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place meat in appropriate containers and weigh according to production specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Batch meat according to workplace hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record usage of meat

  1. Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements
  2. Record usage of meat in accordance with workplace and regulatory requirements
Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record usage of meat in accordance with workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select sorted meat

1.1 Select sorted meat by type according to product and customer specifications

1.2 Select sorted meat according to workplace health and safety and hygiene and sanitation requirements

1.3 Select correct meat, by-product and stock according to the formulation specification and workplace requirements

2. Prepare batched meat

2.1 Calibrate scales in accordance with product specifications and workplace requirements

2.2 Place meat in appropriate containers and weigh according to production specifications

2.3 Batch meat according to workplace hygiene requirements

3. Record usage of meat

3.1 Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements

3.2 Record usage of meat in accordance with workplace and regulatory requirements

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select sorted meat

1.1 Select sorted meat by type according to product and customer specifications

1.2 Select sorted meat according to workplace health and safety and hygiene and sanitation requirements

1.3 Select correct meat, by-product and stock according to the formulation specification and workplace requirements

2. Prepare batched meat

2.1 Calibrate scales in accordance with product specifications and workplace requirements

2.2 Place meat in appropriate containers and weigh according to production specifications

2.3 Batch meat according to workplace hygiene requirements

3. Record usage of meat

3.1 Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements

3.2 Record usage of meat in accordance with workplace and regulatory requirements

Candidates must batch meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety, workplace and regulatory requirements

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant workplace health and safety, workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment

Range Statement